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Instructions |
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Neely's BBQ Sauce-
16 ounces ketchup
8 ounces water
3 ounces brown sugar
3 ounces white sugar
1/2 tablespoon freshly ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon dry mustard powder
1-ounce lemon juice
1-ounce Worcestershire sauce
4 ounces apple cider vinegar
1-ounce light corn syrup
2 ounces Neely's BBQ Seasoning, recipe follows
Combine all of the sauce ingredients in a stockpot or large Dutch oven. Bring to a boil over high heat, stirring frequently to prevent sticking. Reduce temperature to low and simmer, uncovered, for at least 2 hours.
Yield- 1 quart sauce
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Preheat a grill to medium-high heat.
Peel back the husks from the corn without removing them completely and peel off the silk.
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Rub the corn with olive oil and salt and pepper and smooth the husks back into place.
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Arrange on the preheated grill and cook, turning occasionally, until nicely golden and brown, about15 minutes.
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Remove the corn from the grill and peel back the husks. Return to the grill and brush with barbecue sauce. Grill until the sauce begins to caramelize on the kernels, about 5 minutes. Remove to a platter and serve.
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Originally Submitted
5/24/2010
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